Garlic Parmesan Keto Croutons
½ cup almond flour
4 teaspoons psyllium husk fiber
1 teaspoon baking powder
½ teaspoon garlic powder
¼ teaspoon salt
2 large egg whites
1 tablespoon avocado oil (olive is fine)
1 tablespoon grated Parmesan cheese
1- Heat oven to 350°F and line a baking sheet with parchment. Combine almond flour, psyllium fiber, baking powder, garlic and salt in a large mixing bowl and stir until uniform.
2- Add egg whites to the dry mixture and stir.
3- Work the dough with a spatula or your hands until it is a thick, slightly sticky consistently.
4- Divide dough into two balls and place on the parchment. They will already begin to become drier as you continue to work with them so move quickly!
5- Flatten each dough ball slightly and bake for 10 minutes or until the dough seems firm but not crusted on the edges.
6- Cut each portion in half, like a burger bun, and then each sliced into squares. This should yield about 9 croutons per section of dough.
7- Drizzle croutons with oil and sprinkle with Parmesan cheese then return to oven until the cheese has melted and browned.
8- Cool and serve on keto salads or soups!
This makes a total of 6 servings, 5 Garlic Parmesan Keto Croutons per serving. Each serving comes out to be 91 Calories, 7.25 g Fat, 1.53g Net Carbs, and 3.48 g Protein.
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